In a medium saucepan, add olive oil, onion, carrot, ghost pepper, shallot, and garlic and simmer for 10 minutes until onions are translucent.
Deglaze with rye whiskey.
Cut lime and squeeze juice into pan and discard rind.
Add ketchup, tomato paste, worcestershire sauce, apple cider vinegar, brown sugar, molasses, and tumeric and bring to a simmer and let bubble for 10 minutes, stirring constantly. Let cool and process with a blender.